*I use less sugar and replace with Stevia.. but it is hard to tell you how much stevia to use as all Stevias are different servings. The stevia I use is is 1/2 tsp for a serving.. I used about 2-3 tsps. If you do this start small.. you can easily add too much)

Baking Instructions

Heat your oven to 350 degrees F

Prepare a muffing tin with 12 muffin papers. I like to spray my muffin liners with oil.. but I am not really sure it is necessary.

Add all the dry muffin ingredients together in a medium bowl. Stir to combine.

Add in Wet ingredients except blueberries – stir until most lumps are gone.You can either hand stir or use a mixer. It will be VERY thick..it’s ok.

Fold in the blueberries

Scoop the mix into the muffin liners.. fill about 3/4 full.

Smooth down the tops

Put to the side

In a small bowl combine the almond meal, sugar, cinnamon and salt. Stir to combine. Mix in the butter or coconut oil and gently stir.

Place (about) 1 tablespoon of the mixture on top of the muffins and pat down gently. If you have leftover I would just put more on the muffins.

Comments

These are my new fav blueberry muffins! I use defrosted frozen blues and sometimes add in a little of the juice from the blues in place of the butter if I’m short on softened butter. It adds extra sweetness since I use even less than the 1/4 cup sugar specified, and use 1 tsp. green herb stevia in its place in the batter (still quite thick) with great results! I even add stevia to the topping and use only 1/4 c. sugar total.